Pair These Curried Tuna Canapés With a Crisp Pinot Grigio

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Whenever I am experiencing ‘recipe block’ Z always comes up with the same suggestion: ‘make your tuna sandwich – it’s the best!’  As adorable as I find this sentiment (and as delicious as I find my tuna sandwich to be) it really is simply a tuna sandwich – a balanced blend of tuna, mayonnaise, kosher salt and freshly ground black pepper… and then a bit more mayonnaise… ummmm and maybe just a dollop more… it isn’t culinary magic but it is one of my all-time favorite comfort foods and has been since I was little.

While I could happily wax poetic about the merits of the simple tuna sandwich for hours, I found this lightly spiced variation studded with sweetly tart apples and topped with creamy avocado to be worthy of a foodie-girl post.  Inspired by a lunch we enjoyed in Exuma, I took a deep breath and dipped my toe in the wide and varied curry-universe.  It is a pronounced yet subdued flavor in these small bites, lending something special to the otherwise ordinary tuna and blossoming with each burst of juice from the apple.  Ideal for a spring get together yet easy enough for an afternoon snack, these canapés were the antidote to my ‘recipe block.’  Thankfully, with warmer days upon us, post-worthy inspiration is in ample supply!

 

You are welcome to use your favorite bread varietal for the base of your canapé but I recommend a baguette.  I picked up a whole grain version and cut it into half-inch thick slices.  Drizzle with olive oil and toast on 425 for three to five minutes.  Remove from the oven and let cool.

Moving to the tuna, you will need a five ounce can packed in water.  Higher end versions are packed in olive oil but we don’t need the additional fat in this case.  We’ll get plenty of that from the mayonnaise!  Speaking of mayonnaise… mix together one and one half tbs mayonnaise, one quarter tsp curry powder, one quarter tsp kosher salt, the juice from half of a lemon and one eighth tsp freshly ground black pepper.  Drain the tuna very well and place in a bowl.  Add the curry-mayonnaise to the tuna and toss together until well combined, ensuring that the large pieces of tuna broken up and well mixed.

Right now the tuna-curry mix is flavorful but one-note.  Apples will not only add a bright sweetness but they will also lend great texture to each bite with their crisp crunch.  You want a red apple as opposed to green apple as they tend toward the sweeter side while the green varieties are more tart.  Leaving the skin on, dice the apple into quarter inch cubes.  You will need one quarter cup for this recipe.  Gently toss the apple with the tuna.  The lemon juice in the mayonnaise will help keep the apple from browning.

Spoon the tuna and apples onto each slice of bread.  Top with avocado and give a light squeeze of a lemon overtop, making sure the avocado won’t brown.  A liberal shower of minced chives adds a final touch to these spring-time canapés.  Pair with a crisp pinot grigio and raise a toast to spring – it has finally arrived!  Enjoy!

Makes 12

  • one baguette, sliced into 12 quarter-inch pieces
  • one tbs olive oil
  • one and one half tbs mayonnaise
  • one quarter tsp curry powder
  • one quarter tsp kosher salt
  • one eighth tsp freshly ground black pepper
  • one half lemon, juiced
  • one quarter cup apple, quarter-inch dice
  • one half avocado, quarter-inch dice
  • two tbs chives, minced
  • one tbs lemon juice
Drizzle the bread with olive oil and toast on 425 for three to five minutes.  Remove from the oven and let cool. Mix together the mayonnaise, curry powder, kosher salt, the juice from half of a lemon and black pepper.  Drain the tuna very well and place in a bowl.  Add the curry-mayonnaise to the tuna and toss together until well combined, the large pieces of tuna broken up and well mixed.  Fold the diced apple into the tuna.  Spoon the tuna and apples onto each slice of bread.  Top with avocado and give a light squeeze of a lemon overtop, making sure the avocado won’t brown.  A liberal shower of minced chives adds a final touch to these spring-time canapés.  Pair with a crisp pinot grigio
Lindsey McClave
Lindsey McClave has a deep love for food, wine and travel. While she has no intentions of becoming a chef or a sommelier and doesn't consider herself an expert in any culinary area, she is obsessed with learning.

She says, "the one thing I've taken away from my wine travels is that wine is meant for everyone - rich, poor, and everywhere in-between.” Whatever cooking becomes to you, she encourages you to find that foodie place, embrace it and run with it.
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